Part 1: Mardi Gras Jambalaya
Ingredients
- 2 tbsp olive oil
- 1 lb chicken thighs (boneless, diced)
- 1 lb andouille sausage (sliced)
- 1 onion (chopped)
- 1 green bell pepper (chopped)
- 3 celery stalks (chopped)
- 4 garlic cloves (minced)
- 1 (14.5 oz) can diced tomatoes
- 2 cups long-grain rice (uncooked)
- 4 cups chicken broth
- 1 lb shrimp (peeled, deveined)
- 1 tsp paprika, 1 tsp thyme, 1 tsp oregano
- ½ tsp cayenne pepper (adjust for heat)
- Salt and black pepper to taste
- Green onions (for garnish)
Instructions
- Sear the Proteins: Heat olive oil in a Dutch oven and brown the chicken over medium heat for 5 minutes, then remove it and fry the sausage slices for 3 minutes until the edges are crispy.
- Sauté the Holy Trinity: Add onion, bell pepper, celery, and garlic and cook over medium heat for 6 to 8 minutes until soft.
- Build Flavor:Mix tomatoes, paprika, thyme, oregano, cayenne, salt, and pepper and cook for two minutes.
- Simmer:Add the rice broth, chicken, and sausage, bring to a boil, reduce heat to low, and cook for 20 to 25 minutes and simmer until the rice is tender.
- Add Shrimp: Add the shrimp to the rice, cover and cook for five to seven minutes until it turns pink.
- Rest & Serve:Once cooked, rest for five minutes and garnish with green onions before serving.
Extra Tips
- Using cast iron will distribute the heat evenly.
- If you can’t find Andouille sausage, you can use smoked sausage.
- If you want a vegetarian option, use mushrooms and tofu instead of meat and cook with vegetable broth.
Part 2: Mardi Gras King Cake
Ingredients
Dough:
- ½ cup warm milk (110°F)
- 2¼ tsp active dry yeast
- ¼ cup sugar + 1 tsp
- 4 tbsp butter (melted)
- 2 eggs
- 3½ cups all-purpose flour
- 1 tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon
Filling:
- ½ cup brown sugar
- 1½ tsp cinnamon
- ⅓ cup softened butter
Icing & Topping:
- 1½ cups powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
- Purple, green, and gold sugars
Instructions
- Activate Yeast: Add warm milk, 1 tsp sugar and yeast and let it sit for five minutes until it becomes frothy.
- Make Dough: Blend the yeast mixture, melted butter, eggs, sugar, vanilla, lemon zest, flour, and salt for 8 minutes until it forms a smooth dough.
- First Rise: Place the dough in a greased bowl and cover and let it rise for one to two hours until it doubles in size.
- Roll & Fill: Roll the dough into a rectangle shape and spread butter, sprinkle cinnamon and brown sugar, then roll it into a log shape.
- Shape:Shape the dough into a ring, seal the ends and let rise for 45 minutes.
- Bake: Preheat the oven to 375°F and bake for 25 to 30 minutes until golden brown and allow the entire cake to cool when the process is complete.
- Decorate: Mix the icing ingredients and drizzle it over the cake. Then decorate the cake with purple green and gold sugar and don’t forget to hide the plastic baby inside cake
Extra Tips
- For a cream cheese filling, mix 8 oz softened cream cheese with ¼ cup sugar.
- If you can’t find a plastic baby, you can use a pecan or a bean.
- The dough will rise well if kept in a warm place (oven with light on).
FAQ's
Q: Can I make jambalaya ahead of time?
A: Yes, you can make Jamaliya the day before and it will be more flavorful, but reheat it by adding a little broth.
Q: What if I can’t find andouille sausage?
A: You can use smoked sausage or chorizo. Adding a little liquid smoke will give it a deeper flavor.
Q: How do I prevent king cake from drying out?
A: Store under a cake dome or wrap in foil and warm in the microwave for ten seconds before serving.
Q: Is there a vegan version of king cake?
A: Yes, add coconut oil instead of butter, almond milk instead of milk, and flax eggs instead of eggs (1 tbsp flaxseed + 2.5 tbsp water per egg).
Q: Why is my jambalaya rice mushy?
A: If it is overcooked, the starch will be released and it can become mushy, so don’t turn it during cooking.
